I roll the bottom crusts out for all the pies and fill with the vegetable mixture. Then I roll the pie crust tops and place them over the filling. Roll edges under and use fork to seal. Cut slits in center to allow steam to escape. DO NOT BASTE WITH EGG IF YOU ARE GOING TO FREEZE THEM. ONLY BASTE THEM BEFORE YOU COOK THE FROZEN OR FRESHLY MADE PIES.I lightly baste each pie with a whisked egg. Cook uncovered in 425 F oven until crust is brown 30 to 35 minutes. Makes around 8 servings.

Another option is to freeze the pies (unbaked) on cookie sheets over night. Then the next day place them in ziplock freezer bags and label them.

Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing it with a fork or whisk until all flour is moisten and the pastry almost cleans the sides of bowl (added more water if necessary). I kneaded the pastry dough 5 to 10 times.

Gather pastry into a ball shape and flattened round on lightly floured covered board or table top. For Two Crust pie, divide pastry into halves and shape into two round balls (For pot pies, I then divide the two balls in half and then each half into fourths. This gives you 8 top and 8 bottom for your pot-pies) Roll pastry 1-1½ inches larger than inverted pie plate on a floured surface with rolling-pin. Otherwise your pie crust will stick and tear.I roll out the crust then flip it and roll and flip it so that both sides of my crusts are floured. I flour my rolling-pin as well. Unlike for a fruit pie crust, I roll the pot-pie crusts much thinner. Once they are rolled out I fold the pastry into quarters, ease it into the pie pan and unfold the pastry while pressing firmly against bottom and sides.

You can see from the pictures that I used a larger amount of vegetables than this recipe calls for. I no longer measure the amount of vegetables I use. I used this recipe just for the gravy. I doubled the gravy mixture in the pictures because I wanted to freeze some for later.

I made 3 pie crusts and used two different size pie pans. I usually bake with the smaller pie pans but I bought the wrong size. The larger ones I call hungry man pot-pies. The recipe above is for the small pie pans.

Those are great pies! And I loved the addition of Soya sauce and Lea and Perrins to bring out the flavour. I loved your posting of ‘Screw it I am gardening’. It is very much like that here in England, but due to rain, not snow. The ground was so wet I could not get my Garlic in this year at all. I am glad you enjoyed the comfort of making the pies.-Karen.

Hi Karen,
Thanks for the compliment on my pies. I like to make large batches of ,so we can eat it for dinner that night. Then I freeze the excess for those night, that I just don’t feel like cooking. It is so convenient when your busy working in the garden in early spring and you forget the time to pop them in the oven. The pies are done by the time you put your tools away and your out of the shower. Hubby found the post “Screw it I am gardening” and sent it to me to post. I Laughed when I read it too.

We have been getting snow and rain about every other day. The ground is so saturated that today when I came in from my walk with the dogs we were covered in mud. We are itching to start gardening for this year as well. This is our time to make prepartions for the new season.

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